Cooking device with image detection sensor

ABSTRACT

A cooking device includes a base, a housing, a lid, a detection module, a control module and an exhaust module. The detection module includes an image detection sensor arranged on the lid and configured to take an image of a cooking process. The control module includes a processor connected with the detection module and arranged in the base or the housing, and a wireless unit configured to perform information interaction with a portable electronic device to transmit cooking parameters including the image out of the cooking device. The exhaust module includes an air-filled element, an air-extraction element, an inlet passage and an exhaust passage. The inlet passage is disposed on the lid, the air-filled element is disposed on the inlet passage, the air-extraction element is disposed on the exhaust passage and used to exhaust fog or oil fume generated in at least one inner pot.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation-in-part of U.S. patent applicationSer. No. 15/697,514, filed on Sep. 7, 2017, now U.S. Pat. No.10,045,651B2, which is a continuation application of U.S. patentapplication Ser. No. 15/054,945, filed on Feb. 26, 2016, now U.S. Pat.No. 9,795,250, the disclosures of which are incorporated herein byreferences in their entirety.

TECHNICAL FIELD

The present invention relates to a household electric appliance, andparticularly to a cooking device with a compact structure that canprevent oil fumes.

DESCRIPTION OF RELATED ART

Cooking food is one of the essential activities in people's lives. Withthe development of technology, the type and style of each of the cookingmethods and the cooking devices has become increasingly diverse.However, each of the cooking devices unveiled on the market generally isone single pot, and the single pot has integrated functions of sautéingfood, steaming food, barbecuing food, etc. Since the single pot hasmultiple functions, the practical quality of every function is not high,i.e., comprehensive but not specialized.

Therefore, some multi-purpose pot, which can cook a variety of foodssimultaneously, has been proposed in the prior art. For example, thereare some cooking devices invented by He Ting Hua, such as a dualintelligent rice cooker disclosed in patent (Chinese patent applicationpublication No. 99240621.8). There are also some cooking devicesinvented by Shi Jun Da, such as a triple slow cooker disclosed in patent(Chinese patent application publication No. 201010564027.5), a tripleslow cooker disclosed in patent (Chinese patent application publicationNo. 201010223628.X), a slow cooker with a control panel of computerdisclosed in patent (Chinese patent application publication No.201310313040.7), a slow cooker disclosed in patent (Chinese patentapplication publication No. 200810061573.X), a slow cooker with anembedded heating structure disclosed in patent (Chinese patentapplication publication No. 201110087910.4), a triple warmer cookerdisclosed in patent (Chinese patent application publication No.201110066811.8), a triple slow cooker disclosed in patent (Chinesepatent application publication No. 200910153461.1), a detachable slowcooker disclosed in patent (Chinese patent application publication No.201310168675.2), a triple divided warmer cooker disclosed in patent(Chinese patent application publication No. 201110030368.9), and atriple cooker disclosed in patent (Chinese patent applicationpublication No. 201310168728.0), which can simmer three different kindsof food once. For example, there are still some cooking devices inventedby Chen Ping Tao, Wu Jin Shui and Yang Guo Qing, such as an electriccooker disclosed in patent (Chinese patent application publication No.201320276658.6), an electric cooker disclosed in patent (Chinese patentapplication publication No. 201320179101.0) and an electric cookerdisclosed in patent (Chinese patent application publication No.201220553296.6), which can simmer two or more than two kinds of foodonce.

However, the structures of the multiple-functional pots in the relatedart described above, which are similar to that of the conventionalstove, are still relatively complicated but not compact.

In addition, as to the fog in the rice cooker, a vacuum insulationdevice is disclosed by Li Wen Qing in patent (Chinese patent applicationpublication number No. 200510037553.5), which can vacuumize the innerpot thereof and thus delay in getting the preserved rice yellow andsour. However, such a design of electric cooker doesn't help in oilfumes generated during cooking. A cooking device is disclosed byQianHaiPeng etc., in patent (Chinese patent application publicationnumber No. 200910204171.5), which includes a casing, an upper lid hingedwith the upper end of the casing, an insulation inner cylinder that isfixed inside the casing, a cooking pot arranged in the insulation innercylinder and a control device used to control the running of the cookingdevice; further includes a lower heating device, which is located at thelower part of the cooking pot and fixed on the inner bottom surface ofthe insulation inner cylinder; an inlet nozzle of an exhaust device isconnected with a chamber formed by the casing and the upper lid, and anoutlet of the exhaust device is connected with outside to exhaust thewaste gas in the chamber; and a temperature control device is arrangedon the bottom surface of the insulation inner cylinder to detect thetemperature of the cooking pot and transmit the temperature informationto the control device so that the switch of the lower heating device canbe controlled. The lower heating device, the exhaust device and thetemperature control device are electrically connected with the controldevice respectively. The lower heating device can heat the food put inthe cooking pot, and the exhaust device can exhaust the oil fume andsteam in the chamber of the cooking device, which can improve thequality of cooked food. Furthermore, the cooking device disclosed inpatent (Chinese patent application publication number No.200910204171.5) further includes an air-blow device, the exhaust port ofthe air-blow device is connected with the chamber formed by the casingand the upper lid, and the air inlet of the air-blow device is connectedwith outside to supply air into the chamber. However, in the cookingdevice disclosed in patent (Chinese patent application publicationnumber No. 200910204171.5), the inlet nozzles connected with outside arearranged at the bottom of the cooking device, the air in the cookingdevice will enter the inner pot after being heated, and in this way, itis not easy to replace the steam or the oil fume inside with the airoutside, it is likely that more steam or oil fume leaks out when openingthe lid, thereby causing air pollution.

SUMMARY

Concerning the above situations, it is necessary to provide a cookingdevice with a compact structure that can prevent oil fume.

A cooking device includes a base, a housing, a lid, a detection module,a control module and an exhaust module. The housing is disposed on thebase and provided with a storage compartment for accommodating at leastone inner pot. The lid is disposed on the housing and matched with anopening of the storage compartment. The detection module includes animage detection sensor arranged on the lid. The image detection sensoris configured (i.e., structured and arranged) to take an image of acooking process of the cooking device. The control module includes aprocessor and a wireless unit connected to the processor. The processoris connected with the detection module and arranged in the base or thehousing. The wireless unit is configured to perform informationinteraction with a portable electronic device to transmit cookingparameters including the image out of the cooking device. The exhaustmodule includes an air-filled element, an air-extraction element, aninlet passage and an exhaust passage. The inlet passage is disposed onthe lid, the air-filled element is disposed on the inlet passage, theair-extraction element is disposed on the exhaust passage and used toexhaust fog or oil fume generated in the at least one inner pot.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic perspective view illustrating a cooking device ofa first exemplary embodiment according to the present invention.

FIG. 2 is a top view illustrating the cooking device shown in FIG. 1after removing a lid and inner pots thereof.

FIG. 3 is a bottom view illustrating the lid of the cooking device shownin FIG. 1.

FIG. 4 is a structural view illustrating a connection of a controlmodule of the cooking device shown in FIG. 1.

FIG. 5 is a schematic view illustrating one operative condition of thecooking device shown in FIG. 1.

FIG. 6 is a schematic view illustrating another operative condition ofthe cooking device shown in FIG. 1.

FIG. 7 is a schematic view illustrating a cooking device of a secondexemplary embodiment according to the present invention after removing alid and an inner pot thereof.

FIG. 8 is a schematic view obtained by dividing the cooking device shownin FIG. 7 along the VIII-VIII′ line.

FIG. 9 is a structural view illustrating connections of a control moduleof a cooking device of a third exemplary of the present invention.

DETAILED DESCRIPTION OF EMBODIMENTS

The cooking device of the present invention is further described indetail with reference to the accompanying drawings and embodiments.

Referring to FIG. 1 through FIG. 4, a cooking device 10 of a firstexemplary embodiment of the present invention includes a housing 11, abase 12, inner pots 13, a lid 14, a heating module 15, a control module16 and an exhaust module 18. The housing 11 is arranged on the base 12.The housing 11 has a storage compartment 112. The inner pots 13 are putin the storage compartment 112. The control module 16 includes aprocessor 162 and an input panel 164 connected with the processor 162.The heating module 15 is arranged inside the storage compartment 112,and includes multiple bottom heating units 152, 154 and 156, which areindependent from each other. The bottom heating units 152, 154 and 156are respectively connected with the processor 162. There are a pluralityof inner pots 13 arranged inside the storage compartment 112 andcorresponding to the predetermined bottom heating units 152, 154 and156. The lid 14 is arranged to cover the housing 11 and match with theopening of the storage compartment 112. The lid 14 has an inner surface142, an external surface 144 opposite to the inner surface 142, andseveral transparent windows 146. The exhaust module 18 includes anair-filled element 181, an inlet passage 182, an air-extraction element184 and an exhaust passage 186. The inlet passage 182 is defined on thelid 14. The air-filled element 181 is on the inlet passage 182, and theair-filled element 181 is for example connected with the processor 162and provided with a high pressure gas storage chamber 1812 that is usedto fast jet air to the inner pots 13. The air-extraction element 184 isconnected with the processor 162. The air-extraction element 184 is onthe exhaust passage 186, and the air-extraction element 184 is providedwith a vacuum chamber 1842 that is used to fast exhaust air. The fog andoil fume in the inner pots 13 can be observed through the transparentwindows 146. The air-extraction element 184 is used to exhaust the fogor oil fume in the inner pots 13 before opening the lid 14, and stillcan operate after opening the lid 14.

In the present exemplary embodiment, the storage compartment 112 of thehousing 11 is divided into multiple sub-storage compartments, whosenumber is identical to the number of the bottom heating units 152, 154and 156, i.e., there are three sub-storage compartments in the housing11, and each sub-storage compartment has a bottom heating unit. Thenumber of the sub-storage compartments can be set according to therequirements when designed in practical. The sub-storage compartmentscan correspond to the inner pots 13 with different sizes to meet moreneeds. It can be understood that each sub-storage compartment cancorrespond to multiple bottom heating units, and in this way, moreheating control methods can be designed to heat the inner pots 13.

The storage compartment 112 can be divided into multiple sub-storagecompartments with detachable partition walls 114. The partition walls114 can be fixed through the base 12 and the inner wall of the housing11. Specifically, a corresponding side fixed groove (not shown) may bearranged on the inner wall of the housing 11 and a bottom fixed groove(not shown) may be arranged on the upper surface of the base 12 to fixthe partition walls 114 together. Please refer to FIG. 5 and FIG. 6,when using the cooking device 10, inner pots with various sizes can beput inside by installing or removing the partition walls 114 to meetmore using needs. For example, in FIG. 5, the volume of the sub-storagecompartment doubles by removing one partition wall 114, and at his timean inner pot 132 can be put in the sub-storage compartment to cook morefoods. In FIG. 6, the sub-storage compartment becomes the biggeststorage compartment 112 by removing all the partition walls 114, and atthis time an inner pot 134 can be put therein. It can be concluded fromFIG. 1, FIG. 5 and FIG. 6 that the cooking device 10 can be installedwith one or more detachable partition walls 114 to realize differentcooking functions thereof. For example, when containing threesub-storage compartments in FIG. 1, the cooking device 10 can cook threekinds of food simultaneously. At his time, the number of the cookingdishes is maximum, which can meet different nutritional and taste needsof the user. In FIG. 5, the storage compartment 112 includes a bigsub-storage compartment and a small sub-storage compartment. At thistime, the cooking device 10 can cook two kinds of food simultaneously,for example, the big one is used to stew, and the small one is used toboil vegetables. In FIG. 6, the biggest inner pot 134 can be put in thecooking device 10, for example, it may be used to stew or cook porridge.

Please refer to FIG. 1 and FIG. 3, the lid 14 includes the inner surface142 and the external surface 144 opposite to the inner surface 142. Inthe present exemplary embodiment, sealing units 148 are arrangedcorresponding to openings of the sub-storage compartments and on theinner surface 142 of the lid 14. There are three groups of sealingunits, a first group of sealing unit 1482 is arranged corresponding tothe smallest inner pots 13 or the openings of the smallest sub-storagecompartments, a second group of sealing unit 1486 is arrangedcorresponding to the medium inner pot 132 or the opening of the mediumsub-storage compartment, and a third group of sealing unit 1484 isarranged corresponding to the largest inner pot 134 or the opening ofthe largest sub-storage compartment. The sealing units 148 can be usedto seal an inner pot put into the corresponding storage compartment orsub-storage compartment. It's better to set a positioning structurebetween each sealing unit 148 and a corresponding sub-storagecompartment to get a better sealing effect when each sealing unit 148seals the corresponding inner pot 13. If the sealing units 148 aredesigned according to cooking requirements, when the cooking device 10is designed to cook under normal pressure merely, the sealing units 148are mainly used to prevent the part heat dissipation problem at the timeof cooking and prevent the cooking dishes in different inner pots 13from being mutual influenced. In this case, it is required that theouter peripheral size of each of the sealing units 148 may be largerthan the size of the opening of each of the inner pots 13, that is, thesealing units 148 can cover the openings of the inner pots 13 in such amanner, the sealing units 148 are used to reduce heat dissipation andreduce the mutual influence between the inner pots 13 at the time ofcooking on the premise that the structural complexity of the sealingunits 148 is not increased.

From another view, as seen from FIG. 1 through FIG. 3, the inner surface142 of the lid 14 is provided with multiple e.g., three first sealingunits 1482, one second sealing unit 1486 and one third sealing unit1484. The third sealing unit 1484 is arranged corresponding to theopening of the storage compartment 112. The second sealing unit 1486 isconnected with the third sealing unit 1484 to divide a region surroundedby the third sealing unit 1484 into multiple e.g., two sub-regions withdifferent sizes (e.g., the left sub-region is larger than the rightsub-region as shown in FIG. 3). The first sealing units 1482 arearranged corresponding to the three bottom heating units 152, 154, 156respectively and located in the two sub-regions with different amounts,e.g., as shown in FIG. 3, the left sub-region has two first sealingunits 1482 and the right sub-region has one first sealing unit 1482.Moreover, the lid 14 is provided with multiple. e.g., three transparentwindows 146, and the three transparent windows 146 are respectivelyarranged in regions surrounded by the three first sealing units 1482respectively. In addition, the amount of the inlet passage 182 ismultiple, e.g., three, and the three inlet passages 182 are respectivelyarranged in regions surrounded by the respective first sealing units1482.

Please refer to FIG. 1 and FIG. 4, the processor 162 of the controlmodule 16 may be arranged in the housing 11 or the base 12, and theinput panel 164 may be arranged on the surface 116 of the housing 11.The input panel 164 may include a touch panel or a voice control unit,and a display panel may also be arranged on the touch panel 164, whichis mainly used as an interface for inputting commands manually. The usermay input desired control commands through the input panel 164, then theprocessor 162 respectively controls the bottom heating units 152, 154and 156 according to the control commands, and in this way, same ordifferent heating processing can be performed in the inner pots 13 thatare put on the corresponding bottom heating units 152, 154 and 156. As aresult, the user can cook a variety of dishes in one cooking device 10,which can improve the efficiency of cooking for convenience.

In the present exemplary embodiment, the transparent windows 146 arearranged corresponding to the openings of the sub-storage compartmentsin the lid 14. When different inner pots 13 are put into the storagecompartment 112, each inner pot 13 can correspond to at least onetransparent window 146, which is convenient for the user to see thecooking condition in the inner pots 13. One inlet passage 182 isprovided with an inlet nozzle 1822, and the inlet nozzle 1822 isarranged on the inner surface 142. The number of the inlet nozzles 1822is corresponding to the number of the bottom heating units, i.e., atleast one inlet nozzle 1822 corresponds to each inner pot 13 above theinner pots 13. The inlet nozzle 1822 may be a rotatable nozzle, whichcan change the direction thereof using the impact of airflow in theair-filled element, and jet air to different positions in the innerpots. The air-filled element 181 is set on the inlet passage 182, and isprovided with a high pressure gas storage chamber 1812 that can fast jetgas into the inner pot 13. The high pressure gas storage chamber 1812can store high pressure gas, and the high pressure gas may be fromoutside air, or high pressure steam, preferably outside air. If theoutside air is stored, the high pressure gas storage chamber 1812 canrelease the stored gas quickly to enable the outside air to contact withthe dishes in the inner pot 13 when the dish in the inner pot 13 needsto be quenched or quick-fried. The air-extraction element 184 can be setin the housing 11 or the lid 14, and it is set in the housing 11 in thepresent exemplary embodiment. The exhaust passage 186 may be arranged inthe housing 11 or the lid 14, and it is arranged in the housing 11 inthe present exemplary embodiment. In the present exemplary embodiment,the exhaust passage 186 has an exhaust opening 1862, which is arrangedon the side wall of the housing 11. A vacuum chamber 1842 of theair-extraction element 184 can fast exhaust steam or other oil fumes ifneeded. With this function of the vacuum chamber 1842, theair-extraction element 184 can fast exhaust the steam or other oil fumesin the inner pots 13 first without waiting for the fan working due tothere is a pressure difference. If the fan starts to run at this time,it can also have an effect on exhaustion. Thus, the waiting time of userfor opening the lid can be reduced, which improves convenience. Ingeneral, when cooking food, the outside air enters the inner pots 13,and the fog, the steam or other oil fumes in the inner pots 13 entersthe exhaust passage 186 and then exhausts from the exhaust opening 1862through the working of the air-extraction element 184. Since the cookingdevice 10 is provided with the exhaust module 18, when the cookingdevice 10 cooks food, the steam generated during heating food can beexhausted in time according to the needs of cooked food to preventover-cooked of food. In addition, the outside air is also introducedwhile the inside steam is exhausted, and this outside air can make thecooked dishes more nutritional, healthier or more beautiful when cookingsome dishes requiring oxidation or fresh air. More particularly, when itis required to open the lid 14, the user can observe through thetransparent window 146 first, and then determine whether it needs toexhaust the fog or other oil fumes generated during heating food. Afterthat, there is no steam/gas blowing out from the inside of the cookingdevice 10 when the user opens the lid 14, which is convenient for theuser to use the cooking device 10 and protects the user's health.Furthermore, the exhaust module 18 can exhaust the steam generatedduring cooking food directly to sewer or outdoor, and then the oil fumein the kitchen can be reduced, which can improve the cooking environmentand prevent influence of oil fumes on human health and pollution in thekitchen. In addition, the air-extraction element 184 may be arranged insuch a manner that it still works after all the fog or oil fumes in theinner pots are exhausted before the user opens the lid 14 until theatmospheric pressure in the inner pots 13 is larger than or equal to theatmospheric pressure of the outside environment. At his time, it is easyto open the lid 14.

As stated above, the cooking device 10 includes multiple bottom heatingunits 152, 154 and 156 that can be controlled independently, differentinner pots can be put in the sub-storage compartments corresponding tothe bottom heating units 152, 154 and 156, and several predeterminedsealing structures can be designed corresponding to the sub-storagecompartments on the lid 14, which guarantees that the cooking device 10can cook a variety of food or dishes at the same time and prevent themutual influence among the different kinds of food or dishes (forexample, a smell pollution among different dishes). Particularly, thecooking device 10 adopts an integrated structure, which is differentfrom the structure connecting multiple independent cooking apparatus inseries or heating different liners with a single heater simultaneouslyin the conventional technologies, not only can heat different inner potsusing the bottom heating units 152, 154 and 156 respectively but alsocan obtain a more compact structure. Consequently, this cooking device10 is easier to meet different cooking needs in people's living andreduce energy consumption. Furthermore, the exhaust module 18 canexhaust the fog or other oil fumes generated during cooking food, whichcan prevent the influence of oil fumes on human's health and pollutionfrom kitchen.

FIG. 7 and FIG. 8 illustrate the cooking device according to a secondexemplary embodiment in the present invention. The cooking device in thesecond exemplary embodiment, similar to the cooking device 10, includesa heating module 25, which is arranged in the storage compartment andcontains multiple bottom heating units 252, 254 and 256 independent fromeach other. Particularly, in the present exemplary embodiment, theheating module 25 further includes second heating units 257 and thirdheating units 258, a connecting electrode 222 is arranged in the middleof a base 22, and temperature detection sensors 27 are arranged onpartition walls 214. The second heating units 257 and the third heatingunits 258 are respectively connected with a processor of a controlmodule. The second heating units 257 are arranged at lower positions onthe partition walls 214. The second heating units 257 are electricallyconnected with the connecting electrode 222 by arranging wires insidethe partition walls 214 when the partition walls 214 are fixed. Thethird heating units 258 are arranged on the inner wall of a housing 21,and there are at least three third heating units 258 corresponding tothe sub-storage compartments in the present exemplary embodiment. Thetemperature detection sensors 27 are arranged on the partition walls 214and the inner wall of the housing 21, connected with the processor ofthe control module, used to detect temperature information in the innerpots during a cooking process and transmit the temperature informationto the processor. In the present embodiment, the second heating units257 and the third heating units 258 are respectively arranged on thepartition walls 214 and the inner wall of the housing 21, thus thesecond heating units 257 and the third heating units 258 can heat theinner pots from the lateral surface of the inner pots during cookingprocess, which can help to improve the heating uniformity. Particularly,the second heating units 257 are arranged on the respective partitionwalls 214, thereby obtaining more accurate temperature control forrespective sub-storage compartments. The temperature sensors 27 arearranged at positions in the middle between the bottom heating units andthe second heating units 257, and also arranged at positions in themiddle between the bottom heating units and the third heating units 258.By arranging the temperature sensors 27 on the partition walls 214 andthe inner wall of the housing 21, the temperature sensors 27 can detectthe temperature of the lateral wall of the inner pot when cooking food,which can monitor the temperature of the whole inner pot, making thetemperature control at the time of cooking become more accurate, andthus prevent a case in which the food is undercooked or overripe.

Please refer to FIG. 9. FIG. 9 illustrates a cooking device according toa third exemplary embodiment of the present invention. The cookingdevice according to the third exemplary embodiment, which is similar tothe cooking device 10, includes a heating module 35, a control module36, a detection module 370, an exhaust module 38 and a cooling module39. The heating module 35 includes multiple bottom heating units. Thecontrol module 36 includes a processor 362, an input panel 364 and awireless unit 366. The processor 362 is respectively connected with theinput panel 364 and the wireless unit 366. The input panel 364 and thewireless unit 366 can be used as information input devices to inputcontrol commands to the cooking device. For example, the input panel 364may be provided with a touch control unit or a voice control unit, andthe cooking commands can be input through a touch control method or avoice control method. The wireless unit 366 can perform informationinteraction with a portable electronic device (e.g., a mobile phone, alaptop or a tablet PC etc.), thus can input control commands fromexternal devices to the cooking device through a portable electronicdevice, or can transmit cooking parameters formed in the cooking deviceto the portable electronic device. The detection module 370 is connectedwith the processor 362 of the control module 36. The detection module370 may include a temperature detection sensor 37, an image detectionsensor 372 and a pressure detection sensor 374. The temperaturedetection sensor 37 can be arranged on the bottom, the internal wall ofthe housing, or the partition walls of the cooking device. The imagedetection sensor 372 and the pressure detection sensor 374 are arrangedon the lid of the cooking device. The exhaust module 38 and the coolingmodule 39 are respectively connected with the processor 362 of thecontrol module 36. The nozzle of air supply of the exhaust module 38 canbe arranged on the lid. The cooling module 39 can be arranged on thebase, the internal wall of the housing, the partition wall or the lid ofthe cooking device, and it is preferable that the cooling module 39 isarranged on the lid. Since the cooking device is provided with the imagedetection sensor 372 and the exhaust module 38, the image or video of acooking process can be recorded at the time of cooking food, which canmake the record of the cooking process more clear. Furthermore, sincethe exhaust module 38 can exhaust the gas generated when cooking food,the image detection sensor 372 can take pictures or videos moredistinct. For example, before starting the image detection sensor 372,the steam in the inner pots can be exhausted through the exhaust module38, and the gas in the inner pots can be further extracted through theair-extraction element until the gas pressure is slightly lower than theair pressure, which can guarantee that the image detection sensor 372can take clear pictures or videos, and also can avoid the imagedetection sensor 372 to be polluted by the steam generated by cookingfood. By arranging the wireless unit 366 as an input/output device, thecooking device can record cooking parameters of the cooking process bythe detection module 370, and the cooking parameters can be transmittedthrough the processor 362 and the wireless unit 366. Further, thecontrol commands from the portable electronic device can be received bythe wireless unit 366, which can achieve smarter automatic cookingfunction of the cooking device. The cooling module 39 is arranged toenable the cooking device to cook food with more flavors; for example,in some dishes that need sudden cooling, the cooling module can be usedto achieve sudden cooling of the inner pots, and thus more deliciousfood can be cooked.

This disclosure also provides a cooking method: first, putting the foodto be cooked into the inner pots of a cooking device according to anyone of the exemplary embodiments of the present invention; next, closingthe lid and starting the cooking device; at the time of cooking, settingup the control module to enable the outside air to enter the inner potsand contact with the food being cooked; before opening the lid,manipulating the control module so that the fog or the oil fume in theinner pots is exhausted through the exhaust module and outside airenters into the inner pots; and after opening the lid, setting theair-extraction element of the exhaust module to continue running toextract the fog or the oil fume evaporated from the food continuously.With the cooking method described above, the fog or other oil fumesgenerated during cooking food can be exhausted, and thus it is possibleto prevent the influence of oil fumes on human health and pollution fromthe kitchen.

What is claimed is:
 1. A cooking device, comprising: a base; a housing,disposed on the base and provided with a storage compartment foraccommodating at least one inner pot; a lid, disposed on the housing andmatched with an opening of the storage compartment; a detection module,comprising an image detection sensor arranged on the lid, wherein theimage detection sensor is configured to take an image of a cookingprocess of the cooking device; a control module, comprising a processorand a wireless unit connected to the processor, wherein the processor isconnected with the detection module and arranged in the base or thehousing, the wireless unit is configured to perform informationinteraction with a portable electronic device to transmit cookingparameters including the image out of the cooking device; an exhaustmodule, comprising an air-filled passage, an air-extraction element, aninlet passage and an exhaust passage, wherein the inlet passage isdisposed on the lid, the air-filled passage is disposed on the inletpassage, the air-extraction element is disposed on the exhaust passageand used to exhaust fog or oil fume generated in the at least one innerpot; wherein the inlet passage is provided with a rotatable nozzle, andthe rotatable nozzle is arranged on an inner surface of the lid.
 2. Thecooking device according to claim 1, wherein the detection modulefurther comprises a temperature detection sensor arranged on an innerwall of the housing, the temperature detection sensor is connected tothe processor and configured to detect temperature information of the atleast one inner pot during the cooking process and transmit thetemperature information to the processor as the cooking parameter. 3.The cooking device according to claim 2, wherein the cooking devicefurther comprises: a plurality of bottom heating units, disposed insidethe storage compartment and connected with the processor individuallyand further controlled independent from each other; a plurality ofanother heating units, disposed on the inner wall of the housing.
 4. Thecooking device according to claim 2, wherein the detection modulefurther comprises a pressure detection sensor disposed on the lid. 5.The cooking device according to claim 1, wherein the air-filled passageis provided with a gas storage chamber used to jet gas to the at leastone inner pot.
 6. The cooking device according to claim 1, wherein theair-extraction element is provided with a vacuum chamber used to exhaustair.